Discover a World of Mushrooms at The Verandah – Grand Hyatt Goa

Grand Hyatt Goa brings together mushrooms from around the world making the humble fungi the hero of a specially curated menu, this July. From Portobello to Porcini and Shiitake to Enoki, take your pick and experience the best of mushroom cuisine at The Verandah from 17th July to 31st July.
These handpicked recipes have been carefully crafted into delectable dishes by Chef de cuisine Dinesh Rana under the expert guidance of Chef Mark A Long, Executive Chef at Grand Hyatt Goa.
The menu includes a delicious spread of wild mushroom consommé with mushroom infused soufflé and mushroom tortellini, porcini dusted sea scallops with enoki mushroom, portobello lamb kibbeh with goat cheese, assorted mushroom with cashewnut pate, and the mushroom duxelle tart with caramelized onion, and oyster shavings.
The menu also includes mouthwatering dishes like Porcini soil with kingfish, kokum infused green pea puree, pickled shimeji and white fungus salad, wild mushroom with ricotta and chicken plancha, wild rice with enoki mushroom, and mushroom jus and the baked truffle parmesan gnocchi with bocconcini and portobello mushroom infusion. These are only a few of the items that fill the menu at The Verandah, all crafted with the sole purpose of satiating your cravings for the earthy delicacy, mushrooms.

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